1 pkg. dried split peas
1 onion, diced finely
2 T. salad oil OR bacon grease
2 carrots, peeled and shredded
2 bay leaves
ham bone
1-2 c. cubed ham
salt and pepper

Rinse and sort through peas for any debris. Set aside. Saute onion in oil until soft and translucent. Add peas, carrots, bay leaves, ham bone and ham and 6 c. of water. Bring to a boil. Reduce heat and simmer partly covered for 2 to 3 hours, stirring occasionally. Add more water, up to 4 c., as needed to keep from sticking. Remove bay leaves. Remove ham bone from soup, cut off all meat, discard bone and return meat to soup. Season to taste and serve.